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Dulce de Leche Flan

Flan, the Latino version of custard con más sabor!! The custard base in this Dulce de Leche Cheesecake Flan is blended with silky sweet dulce de leche and a healthy dose of warm ground cinnamon. Cream cheese is also blended into this custard dream for maximum creaminess and a bit of tang. Cooked low and slow – This caramel flavored custard has all the Latino flair!

Ingredients

For the caramel

  • 1 cup Granulated sugar
  • 1/4 cup Water
  • 2 small Cinnamon stick
  • Splash of vanilla extract

For the dulce de leche cheesecake custard

  • 2 12 ounce cans Evaporated milk
  • 1 14-ounce can Dulce de leche
  • 8 ounces Full fat cream cheese softened
  • 1 tablespoon Ground cinnamon
  • 1/3 cup Light brown sugar packed
  • 5 large Eggs
  • 2-3 teaspoons Vanilla extract
  • Boiling water
  • Dulce de leche for drizzle

Instructions

  • Preheat oven to 300 degrees F. Very, very lightly spray a flan mold, 10” bundt pan or 10” Pyrex dish with cooking spray. Set aside.

Prepare the flan custard:

  • Combine the evaporated milk, dulce de leche, cream cheese, brown sugar, eggs, and vanilla extract in a blender. An immersion blender works very well here too. Blend until completely smooth. Using a sieve, strain custard mixture over a large measuring cup with a lip and set aside.

Prepare the caramel:

  • Combine sugar, water and vanilla extract in medium saucepan. Stir until the sugar is somewhat dissolved. Cook over medium-high heat and boil, without stirring, until caramel turns a copper brown color. This can take anywhere from about 6-12 minutes.
  • Using either a heavy dish towel or oven mitts, grab the saucepan handle and quickly and carefully pour the caramel over bottom of your flan mold, bundt pan, or Pyrex dish. Please be careful because the caramel will be extremely hot, and seriously – You will not enjoy a sugar burn.
  • Immediately following the caramel, pour the custard into the mold, pan, or dish. Arrange in the center of a large roasting pan.
  • Pour boiling water into the roasting pan until it comes about halfway up the side of your flan vessel. Bake for 60-80 minutes or until knife inserted near center comes out clean. When nudged the flan should jiggle a bit. If you are using ramekins, begin to check at around 40 minutes. Cool the flan for about 30 minutes, then cover and chill in the fridge for several hours or overnight.

To unmold:

    You can do one of two things:

    • Run a sharp knife around the rim of the mold and gently shake to loosen.
    • Place the bottom of the mold in a couple of inches of boiling water for a few seconds. Invert onto a serving plate.
    • Drizzle with dulce de leche.